Karachi Mutton Biriyani

An extremely tasty & popular recipe from Karachi, the capital city of Pakistan. Try this aromatic yellow spicy rice dish with a delightfully intoxicating aroma & the prickly flavor of spices making the taste buds feel like having a surprise party in your mouth! 

 

Ingredients:
Lamb/mutton- 1 kg, cut into small bite size pieces
Basmati rice – 2 cups
Onions -2, thinly sliced
Ginger-garlic paste-2 tbsp
Curd- 1/4 cup
Turmeric powder- 1/2 tsp
Red chili powder- 2 tsp
Coriander powder-3 tsp
Garam masala powder- 1 tbsp
Cardamom pods- 2-3
Nutmeg powder- 1/4 tsp
Mace powder- 1/4 tsp
Kewra water-1 tsp
Black peppercorns – 4
Cloves – 4
Star anise – 2
Bay leaves- 2
Cinnamon – 1″ stick
Saffron food color -a pinch
Oil- As needed
Coriander/cilantro leaves – A bunch, finely chopped
Salt- To taste
Water – As needed
Ghee/clarified butter – As needed

Method: Clean, wash, & drain the mutton pieces. Marinate the meat with turmeric powder, chili powder, & salt. Keep it aside for 30 mins. Wash and soak the basmati rice in water for 15 minutes. Drain the water and keep it aside. Boil water in a heavy bottomed vessel. Add the drained rice along with the whole spices and salt to the boiling water. Cover and cook for 15 mins until the rice is 90% done. Drain it and keep aside.

In a heavy bottomed pan, heat oil. Add the sliced onion and saute until golden brown. Add ginger-garlic paste and saute for a minute until the raw smell goes away. Add the spice powders and saute until the oil starts to separate. Add the mutton pieces, 1/4 cup of water, curd, and salt. Mix well. Cover with a lid and cook for about 25-30 minutes, stirring often, until the mutton pieces are tender and cooked nicely. In a biryani pot, generously spread ghee. Add the cooked mutton masala on the top evenly. Layer the cooked basmati rice on top of the mutton masala. Sprinkle ghee top. Garnish with chopped coriander leaves. Mix kewra water with saffron food color and sprinkle it all over the rice. Cover with a lid tightly and cook on medium flame for 10 minutes. Remove from flame. Carefully remove the lid and mix the rice. Serve hot with salad and raitha of your choice.

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